Top Shows

MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 40: Vegetable khorma

Vegetable khorma

Recipe c/o Aki's restaurant, chef Kumar Mahadevan

Serves: 20 people, as part of a banquet
Preparation: 20 minutes
Cooking: 50 minutes

100g desiccated coconut
60g raw cashew nuts
30g poppy seeds
1g fennel seeds
1g cassia bark, broken
0.6g green cardamom pods
0.4g whole cloves
2 small green chillies
200ml water

Tempering spices
1g fennel seeds
1g cassia bark
0.4g green cardamom pods
0.2g whole cloves
1 long green chilli, sliced

40ml sunflower oil
2 bay leaves, dried
40g ginger paste
30g garlic paste
4 fresh curry leaves
150g thinly sliced red onions, sliced
80g canned crushed tomatoes
2g turmeric powder
16g ground coriander powder
4g chilli powder
80ml coconut cream
80g natural yoghurt
Sea salt flakes


400g desiree potato, peeled and cut into 2cm pieces
400g carrots, peeled and cut into 2cm pieces
100g green beans, trimmed and cut into 4-5cm-long pieces
1/2 medium cauliflower, cut into florets
100g frozen green peas
1/2 bunches fresh coriander, picked into sprigs

1 For the paste, place ingredients in a food processor and process, drizzling with the water until mixture forms a smooth paste.

2 For sauce, heat oil in a large heavy wide-based pan, add the tempering spices and cook until spices begin to crackle, then add bay leaf, ginger and garlic pastes, curry leaves and sauté for 3 minutes, stirring, or until the raw flavour is cooked out. Add onions and cook until softened and golden brown. Add tomatoes, turmeric, ground coriander and chilli powder; cook, stirring until well combined. Add paste and cook for a further 10 minutes.

3 Add potatoes, carrots, and beans; sauté for 3 minutes. Add 2 litres of water and bring to the boil. When vegetables are half done add the cauliflower and peas. Add coconut cream and yoghurt; simmer until all vegetables are tender. Season to taste with salt.

4 Stir through fresh coriander, to serve.